Puerto Rican-Style Pinchos


  • 2 outside fresh pork leg muscle
  • pork belly skin-on, braised, as needed

Pernil Marinade

  • 1 cup fresh sour orange juice
  • 1/2 cup white wine vinegar
  • 1/3 cup dark brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup black pepper fresh ground
  • 2 TBL olive oil
  • 3 TBL oregano fresh, minced
  • 2 TBL cumin
  • 30 cloves garlic crushed


  1. In mixing bowl, combine orange juice, vinegar, sugar, salt, pepper, oil, oregano, cumin, and garlic. Set aside
  2. Cut pork leg into cubes and skewer, alternating with braised pork belly slices (when cooked it will produce cracklin/crispy skin)
  3. Submerse skewers in Pernil marinade for few hours, reserve some marinade for dipping sauce
  4. Grill pork on a plancha or flat griddle until fully browned on all sides or cooked to approximately 140 degrees and let rest
  5. Serve with sliced Cuban bread, tostones, Puerto Rican-Style Hot Sauce and dipping sauce